Traditional Stuffed Cabbage Rolls Recipe
This Traditional Stuffed Cabbage Rolls recipe features tender cabbage leaves filled with a savory mixture of ground beef, cooked rice, and spices, all baked in a rich tomato sauce enhanced with Worcestershire sauce. A comforting, classic dish that brings nostalgic flavors reminiscent of Grandma's kitchen, perfect for a hearty family meal.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 30 minutes
- Yield: 6 servings
- Category: Main Dish
- Method: Baking
- Cuisine: Eastern European
Ingredients
Cabbage
- 1 large head green cabbage
Tomato Sauce
- 2 tablespoons olive oil
- 1 cup finely diced yellow onion
- 2 garlic cloves, minced
- 1 (15-ounce) can tomato sauce
- 1 (15-ounce) can crushed tomatoes
- 1 tablespoon Worcestershire sauce
- 1 tablespoon sugar
- 1 teaspoon salt
- ½ teaspoon black pepper
Filling
- 1 pound 85/15 ground beef
- 1 cup cooked white rice
- ½ cup finely diced yellow onion
- 1 garlic clove, minced
- 1 large egg
- 1 teaspoon salt
- ¼ teaspoon black pepper
- 3 tablespoons finely chopped fresh parsley, plus more for serving
- ¼ teaspoon paprika
- ⅛ teaspoon cayenne pepper (optional)
Instructions
- Preheat and Prepare Baking Dish: Preheat the oven to 350°F. Lightly spray a large 9×13 inch baking dish with non-stick cooking spray to prevent sticking during baking.
- Prepare Cabbage Leaves: Bring a large pot of water to a boil. Trim about 1 inch from the bottom core of the head of cabbage. Submerge the entire cabbage head in the boiling water and boil for 4-5 minutes until the leaves are pliable and can be peeled off easily. Remove and drain on a dish towel until cool enough to handle. Carefully peel off 12 cabbage leaves without tearing.
- Make Tomato Sauce: In a large skillet over medium heat, warm olive oil. Add 1 cup finely diced onion and sauté for 2-3 minutes until softened. Add minced garlic and cook for an additional minute until fragrant. Stir in tomato sauce, crushed tomatoes, Worcestershire sauce, sugar, salt, and pepper. Increase heat to high and bring the sauce to a boil. Reduce heat to low and simmer uncovered for 10-15 minutes, allowing flavors to meld and sauce to thicken slightly.
- Prepare Filling: In a large bowl, combine ground beef, cooked white rice, ½ cup finely diced onion, minced garlic, egg, salt, black pepper, chopped parsley, paprika, and optional cayenne pepper. Use a potato masher or fork to thoroughly mix and mash the ingredients together until well combined.
- Assemble Cabbage Rolls: Lay one cabbage leaf on a flat surface and cut a V-shaped notch where the thick rib is at the base to remove the tough part. Place 3-4 tablespoons of the meat mixture near the base of the leaf. Fold the right side over the filling, then the left side, and roll tightly from the base up to form a neat roll. Repeat with remaining leaves and filling.
- Bake the Cabbage Rolls: Pour the prepared tomato sauce into the bottom of the sprayed baking dish and spread evenly. Arrange the cabbage rolls seam side down in two rows of six, gently nestling them in the sauce. Cover the dish with aluminum foil.
- Cooking: Bake in the preheated oven for 60-75 minutes, or until the internal temperature of the rolls reaches 165°F and the meat is fully cooked. Allow the rolls to rest for 5-10 minutes after baking to let flavors settle.
- Serve: Garnish with additional fresh parsley if desired and serve warm, spooning some tomato sauce over the rolls.
Notes
- Boiling the cabbage whole helps keep the leaves intact and pliable for rolling.
- The Worcestershire sauce in the tomato sauce adds a unique depth of umami flavor.
- Be careful not to tear the cabbage leaves when peeling; trimming the thick vein helps with rolling.
- Ensure the internal temperature of the meat filling is 165°F to confirm it is safely cooked.
- Optional cayenne pepper adds a gentle kick but can be omitted for a milder dish.
- Leftover cabbage rolls can be refrigerated for up to 3 days or frozen for longer storage.
